Corn and Saffron Soup

When luxe ingredients meet healthy, you get this delish and indulgent soup.
The mild flavour of sweet corn kernels are contrasted by spices and fragrant saffron strands. The corn and saffron soup is an absolute treat for the tummy. It perfectly complements a Middle Eastern meal.

Ingredients

Frozen Corn kernels – 1 cup

Leek – 1, white and light green parts chopped roughly

Celery. (Optional) – 1, roughly chopped

Garlic – 2 cloves, roughly chopped

Saffron – 1 pinch + another for garnish

Low-fat milk – 2 cups

Stock/water – 3 cups

Chilli powder – 1/2 tspn

Dry ginger powder – 1/4 tspn

Coriander powder – 1/2 tspn

Cumin powder – 1/4 tspn

Butter – a small knob

Oil – 2 tspns

Chopped coriander leaves – 1/2 tblspn

Salt – To taste

Directions

Pour oil and butter in a pot.

Add the garlic and leeks; cook them till the raw smell leaves.

Toss in the celery and cook for a minute.

Now, add the corn kernels.

Sauté the vegetables and cook for 2 minutes.

Add the dry spices, and mix well to combine the ingredients.

Pour the stock in the pot with the other veggies.

Bring the mixture to a boil.

Once done, cover and simmer the soup till the corn kernels are cooked completely.

To check if it is done, try mashing a few corn kernels.

Strain the liquid and reserve it for pureeing the vegetables.

Using a stick/immersion blender, make a smooth purée of the soup.

If required, add more water that you strained. If you are using a blender, allow the mixture to cool. Then, blend it smooth.

Place the pot back on the stove; add the milk and a pinch of saffron. Stir and bring the milk to a boil.